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What’s for Dinner Wednesday: Quick and Easy Sesame Chicken

17 Sep
This new recipe was definitely a keeper!!

This new recipe was definitely a keeper!!

My kids and I are professional mall food court stalkers. I seriously think we could make an entire meal of circling a food court at lunchtime and tasting the samples being given out. Chinese, Japanese, Indian, Sushi, Subway, Philly Cheese Steaks, you name it, I am pretty sure we’ve sampled it.

Not to mention, that I am seemingly the BEST mom ever for saying “Yes!” when they ask if we can go find samples in the food court. Seriously, if that’s all it takes, I’m golden. You’d think I’d said, “Yes, we’re going to DISNEY!” instead of allowing them to go eat a piece of chicken on a toothpick.

Anyway, I tell you all this because so often when we go food court sample stalking, we come across a Sesame Chicken at one of the Asian restaurants. I absolutely love Sesame Chicken. I’ve often fallen for the sample ploy at the food courts and caved into getting lunch there, all because of the Sesame Chicken.

My friend Paula recently sent me a recipe from E-D Does It for Quick and Easy Sesame Chicken, and it was just that: quick, and easy! Delicious too! If you’re a Sesame Chicken fan like me, then look no further than the E-D Does It recipe! I’ve linked to it just above, and copied it for you below.

Quick & Easy Sesame Chicken
Ingredients

For the chicken
4 medium chicken breasts (diced)
1 egg
2 tbsp corn starch
2 tbsp rapeseed oil (or vegetable oil) *I used canola*
Salt & Pepper (to season)

For the sauce
5 tbsp soy sauce
4 tbsp sesame seeds
3 tbsp cider vinegar
3 tbsp brown sugar
2 tbsp corn starch
2 tbsp water
1 tbsp rapeseed oil
4 cloves of garlic (chopped very finely)
80g of cooked rice per person

Method
1. In a large bowl, beat the egg. Add the corn starch to the egg and beat until well combined. Season well with salt and pepper.
2. Heat the rapeseed oil in the pan until very hot. Add the chicken to the egg mixture, stirring until all of the chicken is well coated. Now add the chicken to the hot oil. Stir occasionally and continue to cook until golden brown and the chicken is cooked through.
3. Meanwhile make the sauce by adding the soy sauce, sesame seeds, vinegar, brown sugar, cornstarch, water and oil together with the garlic.
4. Once the chicken is cooked, turn down the pan slightly and add the sauce mixture. Cook for 1-2 minutes or until the sauce thickens and then remove from the heat.
5. Serve over a bed of rice and garnish with basil leaves.

 

 

Fun Friday: Blueberry Crisp

12 Sep
We had the most perfect day for our blueberry picking trip!

We had the most perfect day for our blueberry picking trip!

At the end of the summer we had the opportunity to go blueberry picking just over the state line with my cousin Val and her husband Bob. I have been wanting to go blueberry picking for years. The last time I went, my oldest daughter was two and a half years old and I had a newborn in a front pack. All I remember about that day was that it was incredibly hot.

This summer we were able to check both strawberry picking and blueberry picking off of our list of things we’ve wanted to do.

I have used this cookbook for years and years.

I have used this cookbook for years and years.

That day when we came home I knew immediately what I wanted to make with my blueberries: Blueberry Crisp from my favorite Blueberry cookbook that my parents gave us years and years ago. I use it every summer.

Once I put aside those berries for baking, I divided the rest and bagged them up to freeze so that as the summer turned to fall I’d have extra berries for cooking. As of now, I have one bag left.

In my cookbook I have marked the inside front cover with all of my favorite recipes and their page numbers. Blueberry Crisp is on page 82. I always mark the date that I tried the recipe, on the page that the recipe appears on. I first made this recipe on 6-27-99.

1999!!!

At the time I was four months shy of having my first baby. That was a hot summer, and I bet this dessert made an incredible treat!

The recipe is simple and quick, perfect for summer, and it’s delicious with ice cream on top. I especially love chocolate frozen yogurt on top of my homemade blueberry crisp.

If you have some blueberries in your freezer, I hope you’ll give this recipe a try!

Delicious topped with chocolate frozen yogurt!

Delicious topped with chocolate frozen yogurt!

Blueberry Crisp

INGREDIENTS

4 cups blueberries

2-4 Tablespoons sugar

2 tsp. lemon juice

1/4 cup butter or margarine (I use I Can’t Believe It’s Not Butter)

1/3 cup packed brown sugar

1/3 cup flour

1/4 tsp. cinnamon

Dash salt

3/4 cup quick oats or old fashioned rolled oats


DIRECTIONS

Place blueberries in buttered 8×8 square baking dish; sprinkle with 2-4 tablespoons sugar and lemon juice. In a medium bowl mix together butter, brown sugar, flour, cinnamon and salt until mixture is crumbly. Stir in rolled oats, sprinkle evenly over blueberries. Bake 375 degrees 35-40. Serve warm with whipped cream.

 

What’s for Dinner Wednesday: How to plan ahead

10 Sep
Throw it all in, throw it all in the microwave, throw it all on the table.

With my Pampered Chef deep covered baker, cooking a chicken is so easy. I throw it all in, throw it all in the microwave, and throw it all on the table.

I’ve had a lot of positive feedback about my make ahead meal posts that I’ve written the past couple of weeks for my WFDW posts. I’m glad that they’re inspiring others to make some meals ahead. I wish I could take all the credit for this freezer meal inspiration, but I’m just sharing something I’ve read along the way too. Everyone helps everyone out by sharing what they’ve learned, read or tried, and I’m glad my posts are helpful.

I had a couple of people comment to me that the whole idea of planning ahead is just so overwhelming, they can’t even wrap their heads around it. I know I’ve written before about how we try to menu-plan ahead of time, but it’s been a while, so I thought I’d do a quick recap once again, to coincide with my make ahead meal series.

My husband is paid every two weeks and I am paid at the end of every month, so we try to plan our menus and our grocery shopping trip for our “big shopping,” as we call it, two weeks at at time. We try to go as soon as we can once he’s been paid, and most of the time we try to create a menu first which spans the two weeks.

Besides thinking about what we all like to eat and don’t like to eat, when planning our menu, we also look at our calendars and map out which nights one of us may have to work, or nights that are tight because the kids need to be somewhere early or right after dinner, or whatever the case may be. We cross off any nights we’re not eating at home, which doesn’t happen often, but on occasion there are some, and we try to plan fast meals for busy nights, big meals with leftovers that can be used for another dinner or lunches, on not-so-busy nights, and we try to stick with the menu plan as much as possible.

You’ll notice that in the paragraph above, I use the word “try” a lot. It’s because you still have to be flexible. Schedules change, so menus sometimes change too. Sometimes we don’t get to do the big shopping and we’re stuck planning on the fly, by the day and picking up what we can, when we can. Sometimes we don’t get to do a menu ahead but we have time to do a quick big shopping and we grab staples we always use in our menus and plan our menu around what we’ve bought.

Either way, my point is that no matter how you do it, planning ahead is worthwhile for organizational purposes, and for staying on budget as well. The less times I enter a store, the less extra items that I just “have to have” that week!

I thought I’d leave you here with the list we came up with for our two weeks of meals, and a few tidbits about how they’ll serve us well on that particular night. I’ve also linked to the recipes on my blog from past posts if I had them.

Sunday: Chicken dinner (we had most of the day to do a big Sunday dinner, it’s one we all love, and it made enough for leftovers for lunches. Two people had chicken sandwiches the next day stuffed with cranberry sauce and stuffing, and one had chicken salad the day after that.)

Monday: Quesadillas (everyone likes at least one variety or another of these and they are great for lunches the next day.)

Tuesday: London Broil (marinated ahead and frozen for a busy day.)

Wednesday: Pasta and meatballs (very busy day, one parent working at night, kids all over at night, and makes enough for leftovers for lunches or dinner.)

Thursday: Pulled pork in the crock pot (same sort of night as Wednesday, everyone likes this, we can eat and run, and have leftovers for lunches or another dinner.)

Friday: Homemade pizza and salad (a favorite meal, three different varieties of pizza for a busy night, and usually we have enough left to freeze some for the future or to use for lunches.)

Saturday: California Chicken with cheddar cheese and avocados (this is a one time only meal. No leftovers. Anyone can make their chicken any way they’d like.)

Sunday: (Eating out with a gift card to celebrate a special event.)

Monday: Chicken Marsala (a family favorite, served with noodles on the side for the one person who doesn’t like chicken. Makes enough for leftovers.)

Tuesday: Nicoise (a favorite French dish, a quick meal to pull together, provides some leftovers for lunch.)

Wednesday: Soup and sandwiches (a crazy night, soup will be made ahead of time using the carcass from the previous week’s chicken dinner, and reheated.)

Thursday: Pasta and Meatballs again! (another crazy night.)

Friday: Payday! Chinese takeout!!

What’s for Dinner Wednesday: More Make Ahead Meals

3 Sep
I'm on a roll, what's the next batch of dinners I can cook ahead?

I’m on a roll, what’s the next batch of dinners I can cook ahead?

Ever since I did all my meal prep prior to the start of school last week, I have been looking at every meal with new eyes. Every time I cook something or eat something, I think to myself, “Could I prep this ahead?”  If I determine I can’t prep it ahead, I try to think of whether or not I could even just prep a part of it ahead.

I’ve come up with some good ideas though. We recently had Tortellini, Shrimp and Tomato Soup for dinner, and I realized that I could easily make up some batches of the soup without the tortellini and shrimp in it, freeze it and reheat it, adding the cooked tortellini and cooked shrimp in at the end. Also, having the soup prepared ahead makes a great option for my own lunches, even if I don’t add in the pasta and shrimp. It’s good just as a tomato soup, and in fact that’s how one of my kids eats it; I separate out a small batch for her to eat plain.

That led me to wonder, how many other soups could I make ahead and freeze? And what else is good to make ahead?

We just marinated a London Broil for a future meal, using this marinade. It’s good on steak and on pork. Pork tenderloins and London Broils are super easy to marinate ahead and freeze.

Pasta of all kinds, as well as sauce and meatballs, also very easy to make ahead and freeze.

I’d like to hear from you! What do you think would be a great make ahead dinner to make and freeze for future meals? Do you have any super successful meals you’ve frozen in the past? Anything you would NOT recommend freezing? I once saw a movie where the main character froze absolutely everything, from milk and cheese to lettuce. That’s not me.

Not yet anyway. :)

Leave me a comment below if you have some great make ahead meals! In the meantime, check out the recipes I have linked here and enjoy!

 

What’s for Dinner Wednesday: A freezer full of food

27 Aug
Cooking for someone else this summer got me thinking about the school year dinner menu.

Cooking for someone else this summer got me thinking about the school year dinner menu.

At the beginning of last month, I helped out a young woman at our church who had recently had some surgery that left her on “light duty” for 4-6 weeks. She’s got a new baby and several other children, one of whom is a toddler himself.

You can laugh. A mom…on light duty. I know what you’re thinking.

Impossible right?

That’s what I thought too, so I sent her a message to see if I could help her out at all by making a few meals that she could just reheat. She said absolutely.

I had asked her because the next day I had some time to myself, just a few hours in the afternoon where I could run to the store and pick some things up and prep her a few meals. It wouldn’t take much time and at the moment, I was able-bodied with older kids who’d be away for part of the day, so I was able to help out.

That afternoon, I picked up my supplies and spent some time in my kitchen, cooking up ground turkey for Shepherd’s Pie, boiling pasta for a pasta bake and cooking some chicken for chicken noodle soup. As I stood there at the stove, stirring my various meats and pasta, I got to thinking, “I really need to do this for us before school starts, put some meals into the freezer early on.”

So often throughout my parenting life, I’ve had these moments of “Why didn’t I think of that sooner??” and this was one of those types of moments. Now clearly, I know how to cook ahead, I know how to freeze meals, but oftentimes I don’t do it soon enough. Like in the summer. I’m so carefree in the summer as compared to the school year, that the last thing I’m thinking about is dinner for the first month of school.

This had me thinking though. I was going to try to do better. Each year I find that I’m just a little more organized than the last year. Each year, I get better. As a friend joked with me recently, by the time my oldest goes to college, I’ll be all set, totally prepared and organized.

Oftentimes, I find myself making breakfast and dinner at the same time. Here I've got muffins for breakfast, and cooked chicken to freeze ahead for a future lunchbox salad or a dinner.

Oftentimes, I find myself making breakfast and dinner at the same time. Here I’ve got muffins for breakfast, and cooked chicken to freeze ahead for a future lunchbox salad or a dinner.

A few weeks later, I sat with one of my daughters who loves to menu-plan and we made two lists: the first list was a list of make ahead meals we wanted to make and the second list was a shopping list of all the things I’d need to pick up in order to make anything ahead; things that would be above and beyond my normal two weeks of meals shopping list.

On our list for the grocery store included things like multiple pounds of ground turkey, multiple bags of chicken tenderloins, multiple boxes of pasta and a jar of sauce (in this case I was not using our homemade sauce).

As the summer progressed I kept these things in mind, and as I planned out my meals, I tried to think of things I could make double of, eating one that night and freezing one for another night. One night that wasn’t too hot to bake, I cooked up enough ingredients for two chicken pot pies. I used the recipe linked here and used chicken instead of turkey. I also only use a top crust on my pies, so one box of two refrigerated crusts will equal two pot pie meals. One Sunday, my husband made a double batch of American Chopped Suey and we ate a batch and froze a batch. Now we had two frozen meals.

We were on a roll.

The weekend before school began, we did a shopping and picked up a family pack of ground turkey which contained three pounds. I split it into one pound and two pounds and cooked them up in two separate skillets, shown above at the left, where I was also hard-boiling eggs for the fridge for the first week of school breakfasts and lunches.

Into my one pound of ground turkey, I added a packet of Taco Seasoning. I had a packet on hand, but you can also make your own, which I’ve done in the past. I split that pound of taco meat into two half pounds and froze them. I now had enough taco meat for a taco meal and lunches of taco salads, or two taco meals or two sets of lunches with taco salads. Either way, I was set for a little bit with taco meat. All I needed to do now was thaw it and use it.

Into my second skillet containing two pounds of ground turkey, I put two cans of creamed corn for a Shepherd’s Pie. We found that we need two pounds for one pie, given the size of our family. It also provides us leftovers for another time.

I put those into the freezer with the taco meat.

The night before school, I made Chocolate Chip Muffins for the first day of school breakfast. After they baked, since the oven was already on, I cooked up an entire two-pound bag of chicken tenderloins. These I froze for future dinners, salads, lunches ( chicken caesar salad is a popular choice). I was making real progress.

I think this excited me the most of all: two loaves of bread made into sandwiches of the kids' choosing, and frozen for lunches.

I think this excited me the most of all: two loaves of bread made into sandwiches of the kids’ choosing, and frozen for lunches.

And finally, the thing I’m probably most proud of that I’d been wanting to do: my make ahead sandwiches for the freezer. I can’t take any credit for this idea. A friend who I get a lot of great ideas from in my menu-planning had the idea herself. Her thought was that if Smuckers “Uncrustables” could work for lunches, couldn’t we use our Pampered Chef Press and Seal tool to make our own and freeze them? I tried it a couple of times last year and it worked out fine, but I really wanted to make up a whole big load of sandwiches. I had two loaves of bread waiting for me.

The night before school, I got my supplies together: creamy peanut butter, crunchy peanut butter, strawberry jelly, grape jelly, Nutella and Trader Joe’s Crunchy Cookie Butter. I got a cutting board and a whole bunch of knives (no cross contamination!) and got to work. It took about one minute before my two kids who were nearby saw what I was doing and wanted to take over the project for me.

Excellent!

Many hands make for light work! We got a lot done in half as much time.

Many hands make for light work! We got a lot done in half as much time.

I got a second cutting board and they both got to work.

In under an hour they’d done both loaves of bread, creating and sealing any kind of sandwich they personally liked or knew someone else liked, and I bagged them and labeled them. Done. I put three in the fridge for the next morning and gathered the rest.

I was so excited. I went downstairs to my freezer and cleared a spot on the door for them. I looked into my freezer, so proud. We were ready to star off the school year right: a bit more organized and prepared than before.

I can’t promise that I can maintain this through the busiest parts of the year, but I feel like if I prep it during the slower parts of the year, then I can be ready when those crazy times hit, which for us is just prior to the holidays and during the last two months of the school year. We’ll see how it goes. For now though, we are better off than we were! My general philosophy is “anything I do is better than doing nothing at all” and I do believe that. One step ahead is better than being three steps back.

I hope everyone has a great fall, and a great school year!

 

 

 

Fun Friday: Chocolate Bark from “American Girl” Magazine

22 Aug
A very kid-friendly recipe from "American Girl" magazine provided our whole family with a yummy treat all week!

A very kid-friendly recipe from “American Girl” magazine provided our whole family with a yummy treat all week!

I love that my kids love to read, they love to get magazines in the mail and they love to cook and bake. Each of them receives two magazines in the mail geared to their age level, and as soon as they’re out of the mailbox, the kids are looking for any great new recipes that I might say “yes” to.

It’s not that I say “no” about trying out a new recipe very often, it’s more of “Not now, we don’t have time to do that today,” or “I don’t have all the ingredients for that right now, but remind me later.” The girls have even learned to preface their immediate “Can we make this today?!?!?” with more of, “Do we have any plans later today?” or even, “Do we have flour, sugar, butter, and apples?” for example.

Quick studies, they are.

Earlier this week one of my daughters received her latest edition of “American Girl” magazine, which she absolutely loves, but which only comes every other month. Clearly not often enough.

As soon as she opened it, she began looking for any easy recipes for which we had the time and

There were several versions of bark to choose from, and she found one for which we had all of the ingredients.

There were several versions of bark to choose from, and she found one for which we had all of the ingredients.

ingredients, and lo and behold….she found a great one! It was a quick, easy and kid-friendly recipe spread containing several Halloween-themed chocolate bark recipes. We had all the ingredients for one in particular, and she made it for our family the very next day.

We had limited time on this particular day, just a couple of hours in the afternoon to clean up from lunch and prep for dinner. I personally had no time to be making a dessert, so I was thrilled when we realized that she could do this recipe 100% on her own.

She used a 12 oz. bag of milk chocolate melts that we had on hand. The recipe called for two cups of dark chocolate melts  and our bag worked out fine. She needed 1/2 cup of crispy rice cereal and 1/2 cup of marshmallows. We used the same measuring cup for both items, less to clean later on!

The recipe gave instructions for covering a baking sheet with wax paper and melting the chocolate melts in the microwave. She melted 30 seconds at a time, stirring in between each time. Once melted, the mix-ins of rice and marshmallows were stirred into the chocolate and the chocolate was spread evenly onto the wax paper and carried down to the freezer.

I love to see how proud my kids are whenever they make something for the whole family to enjoy.

I love to see how proud my kids are whenever they make something for the whole family to enjoy.

As we left for the rest of the afternoon, I knew that my daughter couldn’t wait to get home so that she could check the freezer and see if her bark was done.

Sure enough, after being gone only a few hours, we came home and she went straight down to the freezer, carrying up the tray of hardened bark. It was ready to eat! She was so excited!

After dinner, she grabbed a tray, broke the bark into semi-even pieces and served the family her dessert. She was so proud as everyone complimented her tasty dessert and her hard work.

As we talked later on about how great the recipe was, we came up with some other mix-in ideas, including graham crackers instead of the crisp rice cereal, which would make more of a S’Mores type of dessert.

The “American Girl” magazine also showed five other types of bark, so be sure to check it out! I know that we’ll be making this again soon!

Birthday Couponing and Loyalty Programs

13 Aug

Lots of free birthday treats can come your way when you sign up for loyalty programs!

Lots of free birthday treats can come your way when you sign up for loyalty programs!

As a couponer, I’m always looking for a great bargain, but I also get pretty used to never paying full price for anything.

Even better than not paying full price is getting something totally free.

The week before my birthday, I was able to treat one daughter to lunch using my free burger coupon at Ruby Tuesday's.

The week before my birthday, I was able to treat one daughter to lunch using my free burger coupon at Ruby Tuesday’s.

Through the years I have found that many restaurant and store loyalty programs have a birthday treat that arrives in your email inbox or your snail mail right around the month of your birthday. The treat varies depending on the program and establishment from very specific, like a particular menu item at a restaurant, to a dollar amount you can spend for free at a retail location, using it to buy whatever you’d like.

This summer, as my birthday month rolled around, I tried to pay particular attention to my inbox as the gifts came in, printing them out if necessary and making a plan for how I’d like to use them so that they don’t go to waste. Many gifts expire in 30 days. There were some I knew I just wouldn’t use, or couldn’t because they’d moved out of our area, and others that I knew I definitely didn’t want to let go.

Two of my kids were treated to breakfast for dinner at Denny's the weekend before my birthday, using my birthday coupon from their loyalty program.

Two of my kids were treated to breakfast for dinner at Denny’s the weekend before my birthday, using my birthday coupon from their loyalty program.

Here’s a list of just some of the places I received emails and gifts from:

Sbarro’s (no longer in our area)

Friendly’s (no longer in our area)

Outback Steakhouse

Not Your Average Joe’s

Kohl’s

Denny’s

My froyo was free one afternoon when I took the kids out for a cool treat after a visit to the orthodontist.

My froyo was free one afternoon when I took the kids out for a cool treat after a visit to the orthodontist.

Bob’s Store

Pinkberry

Panera Bread

DSW shoes

Ruby Tuesday’s

T’s Restaurant (local to our area)

Vera Bradley

Dinner with a friend at Panera in the days following my birthday was made even more special when I found out that I had a free birthday treat for dessert!

Dinner with a friend at Panera in the days following my birthday was made even more special when I found out that I had a free birthday treat for dessert! I chose a chocolate crossaint.

 

Not only do I like being able to treat myself in the days and weeks surrounding my birthday each year; a little shopping here, a little eating out there, it’s also such a nice feeling to be able to treat my family. I love being able to say to my kids that we can go to lunch or dinner, or out for yogurt because it’s free, thanks to my birthday and they loyalty programs. It also makes my birthday last a whole month long as I shop and eat and treat!

If you haven’t yet explored some of the loyalty and rewards programs at area establishments near you, be sure to check them out in your travels. Pay particular attention to the places you go often. Those would be the places you’d get the most use out of a free treat which you can keep for yourself or share with loved ones when you’re out together.

If you’ve found some great ones, be sure to share them with us by leaving a comment below!

 

 

 

 

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